My, how the months fly by. It is time for another recipe roundup, and I have an interesting combination of recipes.

The Freezer Cole Slaw is shared with you from a dear, dear friend and college roommate, Regina Jones Franklin in Franklin. I hope it is not too late for cabbage in the fall garden for you to preserve it for dinners during the winter.

I discovered the second recipe through Pinterest. A lot of people tell me they are addicted to Pinterest but I have tried to not be. It started with a recipe at www.shugarysweets.com and I have altered it for a larger pan. I find a can of Hershey’s chocolate syrup is much better than chocolate frosting. These éclair desserts are so light and refreshing in the summer, if you have never tried one, give them a try. There’s also a strawberry version I’ll try to include next month.

Another great recipe website is www.southernplate.com, which is maintained by Christy Jordan, a home economics major and author of “Southern Plate,” a book I fell in love with.

It is so amazing that almost every recipe in her book also is in my book — some with different names however. She has a story about every recipe in the book and many more stories to boot. Her great-grandparents were tenant farmers who farmed cotton in Alabama. She has a free newsletter with a new recipe every day, too.

The recipe shared, Caramel Banana Pie, is very similar to O’Charley’s caramel pie. It also is similar to my recipe but it’s even easier to prepare. This pie is sometimes called Banoffee Pie in the Deep South.

The fourth recipe is from my Taste of Home files and would be a great treat when the kids come home from school or even to send in their lunch. The best part is these cereal bars involve no cooking.

Nora Sweat, author of “Mama and Me,” is a native of HardinCounty and a retired home economics/family and consumer science teacher. She can be reached at norasweat@thenewsenterprise.com or by mail at 408 W. Dixie Ave., Elizabethtown, KY 42701.

Freezer Cole Slaw

1 medium head of green cabbage

1 teaspoon salt

1 carrot, grated

1 green pepper, chopped

1 cup vinegar

¼ cup water

2 cups sugar

1 teaspoon whole

mustard seed

1 teaspoon whole celery seed

Shred cabbage. Mix with salt. Let stand 1 hour. Add carrot and green pepper. Combine vinegar, water, sugar and spices. Boil 1 minute. Cool to lukewarm and pour over slaw. Pack in containers and freeze. Cole slaw will thaw in a short time when removed from freezer.

Nora’s Note: Instead of using one green pepper, Regina uses half red and half green. She also adds 1 small minced onion.

Source: Regina Jones Franklin

Peanut Butter Éclair Cake

1 box chocolate graham crackers

2 3.5-ounce boxes vanilla instant pudding mixes

3 cup milk

1 cup creamy-style

peanut butter

1 large container whipped topping, thawed

1 bag small peanut butter cups, unwrapped

1 can chocolate syrup

In a large bowl, beat vanilla pudding mix and milk until smooth. Add peanut butter and beat well. Fold in the whipped topping, set aside.

In a 13-by-9-by-2-inch dish, place chocolate graham crackers on the bottom of the dish and top with half of the pudding mix. Top with more chocolate graham crackers and then the peanut butter cups and the remaining pudding. Top with the chocolate grahams and finally pour the chocolate syrup over top. Refrigerate overnight.

Caramel Banana Pie (Banoffee Pie)

2-12 oz. cans Dulce de Leche

9 in. graham cracker crust

2-4 fresh bananas

Whipped topping

Open cans and spread caramel into bottom of graham crust. Cover and refrigerate at least an hour. Cut into slices and top each slice with sliced bananas and whipped cream just before serving. Store leftovers in refrigerator

Nora’s Note: Dulce de Leche is commonly found in the Mexican section at grocery stores but sometimes is found on the baking aisle next to sweetened condensed milk. Jordan said it is available at Kroger in Birmingham, so hopefully it will be available here as well.

In a large saucepan, cook and stir sugar and corn syrup until the sugar is dissolved. Remove from heat. Add peanut butter; mix well. Stir in cereals. Spread quickly into two lightly greased 15-by-10-by-1-inch pans. Cut in bars while warm. Yield: about 10 dozen.